Paw Paw Brewing Co. opens new pub in former factory

PAW PAW, MI — Paw Paw Brewing Co. has more space to grow in its new brewpub.

It’s a “big deal,” Paw Paw Brewing Founder Ryan Sylvester said of the brewery’s move into a 22,000-square-foot former factory space. The new brewpub, which opened Wednesday, Feb. 27 at 780 S. Gremps St. in Paw Paw, is the former home of the Warren Frank canning factory.

“Today’s the day we all finally get together and my whole staff’s in one spot," Sylvester said. "It’s a pretty good day for us.”

Paw Paw shut the doors at its 1,000-square-foot pub at 929 E. Michigan to move into the new pub, which will give the company four times the amount of room to use for a full kitchen and seating. Paw Paw Brewing has been brewing beer at the new location since August 2017, moving production from its facility nearby at Sylvester said.

Sylvester, who has worked as a general contractor, said he has done much of the remodeling and moving work himself since March 2018.

“it’s just a big building,” Sylvester said of the 22,000-square-foot space. “It’s a lot to do.”

The new space allows Paw Paw to have beer on 30 taps instead of the 15 taps offered at the old pub. The pub will feature a game room with a pool table and 80s-era pinball games. Sylvester said the new space has room to reserve for hosting parties.

Sylvester said he plans to offer a large amount of open air and partially covered outdoor space for people to gather, including a dog-friendly patio.

Sylvester said the move will allow Paw Paw to can its beers again this spring, which it hasn’t done in four years. He said he expects production to increase from just shy of 2,000 barrels of beer a year to 2,500 to 3,000 barrels of beer a year.

Sylvester said the new location allows Paw Paw to have a full kitchen of equipment, including a char broiler for burgers, allowing them to expand from the paninis and quesadillas they offered at the smaller pub.

“That’s going to be our biggest change in the company, is transitioning a little bit more to half restaurant, half brewery than three-quarters brewery, a quarter restaurant,” Sylvester said. “I think that’s the way a lot of breweries are evolving or at least starting that way now.”